Newsletter Recipes
Southwest Cobb Salad
Ingredients:
Vinaigrette:
- 3 tablespoons white wine vinegar
- 1 teaspoon honey
- ¾ teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ¼ teaspoon ground red pepper
- 2 tablespoons canola oil
Salad:
- 3 slices center-cut bacon
- Cooking spray
- 8 ounces skinless, boneless turkey breast, cut into 1/2-inch pieces
- ¼ teaspoon salt
- 8 cups torn romaine lettuce
- ½ cup refrigerated fresh pico de gallo
- ½ cup diced avocado
- ½ cup (2 ounces) crumbled queso fresco
- ¼ cup chopped green onions
- 1 (15-ounce) can low-sodium black beans, rinsed and drained
Instructions:
- To prepare vinaigrette, combine first 6 ingredients in a medium bowl, stirring with a whisk. Gradually add oil, stirring constantly with a whisk; set aside.
- To prepare salad, cook bacon in a nonstick skillet over medium heat until crisp. Remove bacon from pan; crumble. Wipe pan clean with paper towels. Increase heat to medium-high. Coat pan with cooking spray. Sprinkle turkey with salt. Add turkey to pan; sauté 4 minutes or until done.
- Arrange 2 cups lettuce on each of 4 plates. Top each serving with about 2 teaspoons bacon, 5 tablespoons turkey, 2 tablespoons pico de gallo, 2 tablespoons avocado, 2 tablespoons queso fresco, 1 tablespoon onions, and about 1/3 cup beans.
- Drizzle vinaigrette evenly over salads.
Yield:
4 servings
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